Monday, September 23, 2013

Quinoa Sushi

Ahhh quinoa. You wonderful seed, you.  While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley.  Packed with protein, quinoa contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.  It's sticky texture makes it the perfect candidate to replace sticky white rice in any Asian dish, especially sushi! This recipe is highly customizable, you can add anything you'd like!  I'll share with you one of my favorite, traditional sushi recipes using this little protein packed seed.
  • 1 cup quinoa (about 1/3 cup dry)
  • Nori sheets (seaweed paper)
  • Crab
  • Cucumber
  • Carrot
  • Green Onion
  • Avocado
  • Any other veggies/meats/or ingredients you'd prefer!
  1. Prepare quinoa on the stovetop by boiling chicken broth or any other liquid. Add the quinoa and let simmer, covered, for about 15-20 minutes.  Just make sure to have a liquid to quinoa ratio of 2:1. 
  2. Thinly julienne the veggies (cut into strips) and get out the nori sheets. 
  3. Once the quinoa has cooked, remove it from the heat and let it cool. 
  4. Assemble the sushi by laying a nori sheet down and spreading the quinoa over it in an even layer about 1-2 cm thick.  Make sure to leave an open area of nori sheet along one side so it can stick together when you roll it up! 
  5.  Layer the rest of your ingredients near the middle of the sheet. 
  6. Slightly wet the end of the nori sheet that has no quinoa on it and roll up the sushi towards the end of the bare nori sheet.
  7. Cut the sushi roll into pieces and devour that shiz. 
Note: Any of the ingredients inside the sushi can be substituted to fit your taste buds! :D

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